Producing method for improving fruity and floral fragrance in grape wine
A production method and wine technology, applied in the production field of improving fruity and floral aroma in wine, can solve problems such as single flavor and lack of quality characteristics, and achieve the effect of improving flavor, making up for single flavor and weakening herbal flavor
Inactive Publication Date: 2019-07-09
张秀艳
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Problems solved by technology
[0004] In order to make up for the lack of single flavor and lack of quality characteristics of pure-bred fermented wines, more and more scholars will select high-yielding wines β -Glucosidase of non-Saccharomyces cerevisiae used in alcoholic fermentation as a method of enhancing the flavor of wine
Method used
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Embodiment 1
[0030] (1) Preparation of grape must:
[0031] The grapes were destemmed, crushed and squeezed, and divided into 1 L glass bottles according to the ratio of grape juice and grape pomace of 6:4, and the liquid volume was 80%; L SO 2 (in total SO 2 ) and macerated at 4°C for 12 h to obtain grape must;
[0032] (2) Preparation of Pichia kurdori F2-24 and Saccharomyces cerevisiae seed liquid:
[0033] Inoculate 2-3 loops of Pichia kurdori F2-24 and Saccharomyces cerevisiae preserved on the slant into sterile activation medium (2% peptone, 1% yeast extract powder, 2% glucose). Cultivate for 24 hours at 28°C and 120 rpm to obtain seed solution;
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The invention discloses a producing method for improving fruity and floral fragrance in grape wine. High-yield beta-glucosidase obtained through screening, Pichia kudriavzevii F2-24 high in fermentation performance and commercial brewer's yeast FSC are mainly used for sequential inoculation and mixed fermentation, the fruity and floral fragrance is thicker, the herbal flavor is obviously reduced,the flavor and the taste are obviously improved, the deficiency that purely fermented grape wine is monotonous in flavor and lack of quality characteristics is made up for, and the flavor of the grapewine is improved.
Description
technical field [0001] The invention belongs to the technical field of industrial microbes, and in particular relates to a production method for improving fruity and floral aromas in wine. Background technique [0002] Wine is made from fresh grapes or grape juice through full or partial fermentation, and it contains a certain alcohol content of fermented wine. During wine fermentation, yeasts use sugar, protein, amino acid and sulfur compounds in grapes to synthesize volatile aroma substances, such as alcohols, esters, fatty acids, aldehydes, ketones and sulfides. It constitutes the main flavor substance of wine. Wine aroma is affected by grape variety, planting environment, winemaking microorganisms and fermentation process. According to the different sources of flavor substances, the wine aroma can be divided into three categories: the aroma of the berry itself, the fermentation aroma produced during the wine brewing process, and the aging aroma produced during the stor...
Claims
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Login to View More IPC IPC(8): C12G1/022C12R1/84C12R1/865
CPCC12G1/0203
Inventor 张秀艳田亚楠陈福生王佳
Owner 张秀艳
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